Waiters / waitresses

If you’re confident and positive, with a warm smile and an even warmer personality, then we need you – this is more important than experience and training – we can offer you that. You’ll be part of a great team that enjoys good benefits and chances to progress within the company, if that’s what you…

Chef de partie

Do you have previous experience in a busy, high-volume, branded kitchen environment? Do you take pride in your work? Would you like to work somewhere you can progress? Can you help maintain our high standards, and maybe even help us raise them further still? Do you love cooking with locally sourced fresh seasonal products? Do…


Bartenders, we need you. To smile, to help, to serve. From bottled beer to bubbly, and from cold ciders and perrys to hot chocolates, here at Canteen we take our drinks very, very seriously. That means you’ll have to be as skilful at making coffee as you are at preparing our uniquely British cocktails, such…

Why work at Canteen? A bit about us

Would you like to work at Canteen? Are you positive and enthusiastic, and do you have a can-do attitude? If you can answer ‘yes’ to these questions and to those that relate to our current vacancies below, then check again you match who we’re looking for and send your CV to, stating which role…

02.02.12 - Happy New Menu

Did you stuff yourself at Christmas then take a little break? If you did, then it’s time to treat yourself again, because we’ve got lots new dishes to tempt you.

To start with, there’s eggs Royale, which is eggs Benedict with salmon, instead of ham. It’s also known as Eggs Hemmingway but we don’t know why (do you?) Wikipedia, which lists it as a common variation in New Zealand and Australia, needs updating, because now it’s found in Canteen, too.

Now to a main with a difference: Braised pigs’ cheeks.

Canteen head chef, Richard Edney, says “you don’t see them in restaurants much but they’re absolutely delicious. We cook them in red wine and spices, including
cinammon and cloves, for about an hour and a half, then serve with carrot and swede mash, and plenty of black pepper and butter”.

What’s that, you say? More bar snacks? Don’t worry, we’ve got you covered.

We’re introducing West Country chicken wings, which we take off the bone then cook in duck fat for 50 minutes, before rolling in breadcrumbs and Cajun spices. Then there’s our bite-sized sausage rolls. Dip either in our virgin Mary ketchup for a delicious Tabasco, Worcester sauce, celery salt and horseradish tang.

This is just a taste. Check our new menu from 1st February for full details and get ready for ribeye on a board and new fish specials from March. More nearer the time.

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